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Home Surf & Turf with lobster and beef tenderloin

Surf & Turf with lobster and beef tenderloin

Luxury Surf & Turf Festive Meat Fish French Dinner Special

Surf & Turf is the ultimate celebration dish: tender meat and fresh seafood on one plate, for those nights when simply eating isn't enough. The combination of a perfectly seared beef tenderloin and a buttery lobster tail works so well because they're two very different flavors that complement each other perfectly. For this recipe you use a heavy cast iron pans that distributes and holds heat evenly, because that makes the difference between a good and a great crust. Put a bottle of good wine on the table and enjoy the moment together.

x_ckl_recipe_markerSurf & Turf with lobster and beef tenderloin Juicy beef tenderloin and tender lobster tail, seared and glazed in one pan. This is the dish for an evening when you really want to impress. How to make Surf & Turf with lobster and beef tenderloin? Main course French-American 2 people 20 min 5 min 45 min

Take the beef tenderloin medallions out of the fridge at least 30 minutes before cooking so they come to room temperature. Pat them dry with paper towels and season generously with salt and freshly ground pepper.
Cut the lobster tails lengthwise along the top with kitchen shears or a sharp knife. Gently loosen the meat but leave it on the shell (butterfly-style). Brush the lobster meat with melted butter and a pinch of salt.
Heat the skillet over high heat until very hot. Add a splash of neutral oil and sear the beef tenderloin medallions 2 to 3 minutes per side for a nice medium-rare. Then place them on a plate and loosely cover with aluminum foil to rest.
Turn the heat down slightly. Add 30 g of butter to the pan and place the lobster tails meat-side down in the pan. Cook 3 minutes, turn over and cook another 2 minutes. Spoon the buttery pan juices over the lobster meat regularly.
Add the finely chopped garlic and fresh thyme to the pan once the lobster is nearly done. Stir into the butter and cook for 1 minute. Deglaze with a splash of dry white wine and let reduce for 1 minute.
Meanwhile make the beurre blanc: simmer the shallots with white wine and a splash of white wine vinegar in a small saucepan until reduced by about three quarters. Whisk in cold butter, piece by piece, over low heat until you have a smooth sauce. Season with salt, pepper and a few drops of lemon juice.
Return the rested beef tenderloin to the pan for 30 seconds to warm through. Serve the tenderloin and lobster tail together on a warm plate. Spoon the beurre blanc over and garnish with fresh parsley and a lemon wedge.

Luxury Surf & Turf Festive Meat Fish French Dinner Special 2 beef tenderloin medallions of approx. 180 g each 2 lobster tails (fresh or thawed, approx. 150 g each) 3 tbsp neutral oil (e.g., sunflower oil) 60 g unsalted butter (for searing) 3 garlic cloves, finely chopped 4 sprigs fresh thyme 50 ml dry white wine Salt and freshly ground black pepper to taste For the beurre blanc: 2 shallots, finely chopped 80 ml dry white wine 1 tbsp white wine vinegar 150 g cold unsalted butter, cubed Juice of ½ lemon Salt and pepper to taste For garnish: fresh parsley and lemon wedges Cast-iron skillet Small saucepan Kitchen shears or sharp knife Cutting board Paper towels Aluminum foil Cooking spoon or spatula Whisk Lobster Cracker lobster-cracker Steak Knives steak-knives dinner plates dinner-plates Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Alva Grill Pan/Grill Plate cast iron Nori ø 28 cm – enamelled non-stick coating – includes free leather handles – suitable for all heat sources Alva Grillpan Blackwell grill pan cast iron / skillet 23 x 23 cm – without non-stick coating – suitable for all heat sources Blackwell ["Grill pan"] Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 24 cm / 4.6 Liter - Enamelled Cosy & Trendy Braadpan Surf & Turf with prawns and beef tenderloin foodies-surf-turf-with-prawns-and-beef-tenderloin Steak with red wine sauce and rosemary foodies-steak-with-red-wine-sauce-and-rosemary Salmon and lobster thermidor as a Christmas starter foodies-salmon-and-lobster-thermidor-as-a-christmas-starter Grilled tournedos with red wine sauce and grilled vegetables foodies-grilled-tournedos-with-red-wine-sauce-and-grilled-vegetables

Recipe

Surf & Turf with lobster and beef tenderloin

Juicy beef tenderloin and tender lobster tail, seared and glazed in one pan. This is the dish for an evening when you really want to impress.

Course	Main course
Kitchen	French-American
Servings	2 people

Preparation time

Preparation time	20 min
Stiffen up min.	5 min
Total	45 min

Equipment

Cast-iron skillet
Small saucepan
Kitchen shears or sharp knife
Cutting board
Paper towels
Aluminum foil
Cooking spoon or spatula
Whisk

Ingredients

2 beef tenderloin medallions of approx. 180 g each
2 lobster tails (fresh or thawed, approx. 150 g each)
3 tbsp neutral oil (e.g., sunflower oil)
60 g unsalted butter (for searing)
3 garlic cloves, finely chopped
4 sprigs fresh thyme
50 ml dry white wine
Salt and freshly ground black pepper to taste
For the beurre blanc:
2 shallots, finely chopped
80 ml dry white wine
1 tbsp white wine vinegar
150 g cold unsalted butter, cubed
Juice of ½ lemon
Salt and pepper to taste
For garnish: fresh parsley and lemon wedges

How to make Surf & Turf with lobster and beef tenderloin?

Take the beef tenderloin medallions out of the fridge at least 30 minutes before cooking so they come to room temperature. Pat them dry with paper towels and season generously with salt and freshly ground pepper.
Cut the lobster tails lengthwise along the top with kitchen shears or a sharp knife. Gently loosen the meat but leave it on the shell (butterfly-style). Brush the lobster meat with melted butter and a pinch of salt.
Heat the skillet over high heat until very hot. Add a splash of neutral oil and sear the beef tenderloin medallions 2 to 3 minutes per side for a nice medium-rare. Then place them on a plate and loosely cover with aluminum foil to rest.
Turn the heat down slightly. Add 30 g of butter to the pan and place the lobster tails meat-side down in the pan. Cook 3 minutes, turn over and cook another 2 minutes. Spoon the buttery pan juices over the lobster meat regularly.
Add the finely chopped garlic and fresh thyme to the pan once the lobster is nearly done. Stir into the butter and cook for 1 minute. Deglaze with a splash of dry white wine and let reduce for 1 minute.
Meanwhile make the beurre blanc: simmer the shallots with white wine and a splash of white wine vinegar in a small saucepan until reduced by about three quarters. Whisk in cold butter, piece by piece, over low heat until you have a smooth sauce. Season with salt, pepper and a few drops of lemon juice.
Return the rested beef tenderloin to the pan for 30 seconds to warm through. Serve the tenderloin and lobster tail together on a warm plate. Spoon the beurre blanc over and garnish with fresh parsley and a lemon wedge.

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A cast-iron skillet is no coincidence for this dish. The pan holds heat evenly so you get that beautiful, crispy crust on your beef tenderloin that a thin pan can never achieve. Invest in good cookware and you'll notice it immediately on your plate.

Serve this dish with roasted asparagus spears, potato gratin or a fresh green salad. A glass of dry white Burgundy with the lobster or a full-bodied red Bordeaux with the meat completes the dinner. Share the moment and make an evening of it.

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Alva Grill Pan/Grill Plate cast iron Nori ø 28 cm – enamelled non-stick coating – includes free leather handles – suitable for all heat sources

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